RECIPE: Grilled Cheese Benedict - THE NIBBLE Blog
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RECIPE: Grilled Cheese Benedict

grilled-cheese-benedict-230

A yummy mash-up of Eggs Benedict and grilled cheese. Photo courtesy Wisconsin Milk
Marketing Board.

 

April is National Grilled Cheese Month. There are got lots of grilled cheese recipes on TheNibble.com, but here’s something new: a mash-up of a grilled cheese sandwich with Eggs Benedict.

The recipe is from the Grilled Cheese Academy, which has dozens of amazing grilled cheese sandwich recipes made with Wisconsin cheese.

RECIPE: GRILLED CHEESE BENEDICT

Ingredients For 4 Servings

  • 3 tablespoons white wine vinegar
  • 4 eggs
  • Salt and pepper
  • 8 slices Canadian bacon
  • 4 tablespoons butter, divided
  • 4 English muffins, split
  • 4 tablespoons Sharp Cheddar cheese spread, at room
    temperature
  • 4 slices Gouda cheese
  • 4 ounces fresh spinach leaves
  • 1 tomato, sliced
  • Optional garnish: minced chives
  • Preparation

    1. HEAT 3-4 quarts water to just below the boiling point. Add the vinegar and a pinch of salt. Gently stir the water and lower the heat so water is simmering.

    2. CRACK the eggs into the water one at a time and poach gently for 4-5 minutes. Remove with a slotted spoon and season with salt and pepper to taste. As the eggs cook…

    3. HEAT a griddle or skillet over medium heat and fry the Canadian bacon until lightly browned. Remove from the griddle and set the bacon aside.

    4. ADD 1 tablespoon of butter to skillet. Spread the cut side of each English muffin’s bottom half with 1 tablespoon Sharp Cheddar cheese spread. Place in the heated skillet and top each half with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon and 1 slice tomato.

    5. COOK over medium heat until the cheese is melted. Remove to a plate and top each with a poached egg. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.

     
      




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